Marinated Strip Steak with Blue Cheese Dressing
Salad might seem like a summer dish but there’s no reason you can’t enjoy it at any time of the year. In fact, it can be the perfect balance to some of the heavier, richer meals we enjoy around Christmas and New Year, for example!
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Plus, this salad has one of my favourite things – blue cheese dressing! I don’t know what it is, but I love a good blue cheese dressing. And it is a perfect pairing for this marinated strip steak. Let’s get started.
What is strip steak?
Now all those cuts of meat are always a bit of a mystery to me – but then I’m married to a chef, so I just ask him. I hadn’t heard of strip steak before but quickly found out why. Here in the UK, we call it sirloin steak.
Strip steak is also known as a New York or Kansas City strip and is a higher-end cut of beef. It is along the same lines as a T-bone or a porterhouse, filet mignon, that kind of cut. These cuts of meat have plenty of marbling that gives them moisture. You can grill, broil or sear them.
Which blue cheese?
In this recipe, you will see a note for ‘blue cheese’ and yes, I know this is vague. That means you can use whatever blue cheese that you love best or can avoid ones that you don’t enjoy. But if you aren’t a keen blue cheese fan, how do you know which ones to try? A few of the most popular include:
- Roquefort – one of the best known French cheeses, it has a protected origin destination and is made from the milk of specific sheep. It is one of the stronger blue cheeses
- Danish Blue – an imitation of Roquefort cheese, it is a semi-soft creamy cheese made from cow’s milk that is quite mild in taste
- Gorgonzola – an Italian cheese made from goat’s or cow’s milk and can be soft or quite crumbly
- Stilton – this British cheese is still one of the most popular blue cheeses and has a protected origin destination so you know it will always be to a certain standard
So, these are a few of the blue cheeses you can choose from to add into the dressing. You can always swap around and try different ones to see the way it changes the recipe too.
Marinated Strip Steak with Blue Cheese Dressing
An all-year round marinated strip steak salad with a tangy blue cheese dressing
Ingredients
- 2 10-oz. strip steaks 1 T. salt 3 T. olive oil, divided 3 T. Worcestershire sauce 3 large garlic cloves, peeled, smashed, and roughly chopped 4 sprigs fresh rosemary, leaves removed and crushed
Instructions
For the best results, sprinkle the steaks with salt on both sides and refrigerate overnight
The next day mix 1 tbsp olive oil, Worcestershire sauce, garlic and rosemary in a bowl large enough to hold both of the steaks. Add the steaks, turn to coat and put back in the fridge
Remove at least 30 minutes before cooking and let them come up to room temperature to cook evenly.
Heat the oven to 400 F / 200 C
Add the olive oil to a cast iron skillet on high temperature. Let it heat through for 5-6 minutes then add the steaks, seating on both sides for 2-3 minutes.
Once they are seated, put the skillet in the oven and cook for 8-10 minutes until a temperature probe reads 125 F / 52 C for medium rare (cook more if you want it more well done)
Move the steaks to a platter and cover with foil, leaving for 5 minutes. Remove and slice once cool
To make the dressing, add the first 4 ingredients into a small glass bowl and stir. Add the blue cheese and use a fork to break it up into the mixture
Add the cream one tablespoon at the time until you get the right thickness then season
For the salad, add the lettuce onto four plates and one 1/4th of the roasted beets, potatoes and blue cheese chunks on each. Add the steak half to each plate and drizzle with the dressing
Notes
To make lemon mayonnaise, add 1 tbsp fresh lemon juice to ¼ cup mayonnaise then mix to combine
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 543Total Fat: 42gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 112mgSodium: 1960mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 37g
